Cook 2 eggs, clean, halve along, take out yolks and cut a part of whites, to make the deepening oblong.

Mash yolks, add chopped whites, ham and a part of greens, sautéed onion, bread soaked in milk, a part of milk, salt, pepper and fresh egg, stir up. Fill in egg halves with prepared stuffing.

Prepare puree of potatoes and the remaining milk, arrange it on frying pan, put over stuffed eggs, season with grated cheese, sprinkle with melted butter and bake in oven.

When serving, top with greens.